Grilled Veg Salad

After a bad mental health week, when I ate Coco Pops for too many consecutive meals, I was really fanging some veggies. Thankfully, I’ve also been spending too much time on TikTok, and following a bunch of chefs. So when this recipe popped up via Robbie Bell’s account, I decided this would be perfect for my lunches this week.

I made a few slight changes because I’m not huge on goat’s cheese. I also cooked it on the stove in a cast-iron skillet because I was too lazy to turn the barbecue on. It’s definitely best done fresh each day, rather than meal prepped and reheated. Therefore, the amounts below for one serve works perfectly for four lunches in a row, without wasting any ingredients.

Grilled Veg Salad

This is a delicious, filling, and healthy salad that takes no time at all to whip up.
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Main Course, Salad
Servings 1


  • 1/4 Red Onion
  • 1/4 Red Capsicum
  • 1 small Zuchini
  • 6 Cherry Tomatoes
  • 2 Asparagus woody bits snapped off
  • 1/4 400g Can Cannellini Beans
  • 1/4 block Australian Feta
  • Basil Fresh if you can get it, or lightly dried
  • Olive Oil
  • Vinegar Balsamic, Red Wine, Malt, or AC
  • Salt & Pepper


  • Drain and rinse your cannellini beans.
  • Chop your onion, capsicum, asparagus, and zucchini into large chunks.
  • Heat some oil in a pan or on the barbecue, and add in your chopped veg and whole cherry tomatoes. Season with salt and pepper.
  • Let them sit, without moving them for 3-4 minutes. This will let them get some really good colour and all that delicious flavour.
  • Give the veg a flip to get some colour on the other side, then add to a large salad bowl.
  • Toss the veg, beans, fetta and basil, along with a splash of your chosen vinegar.
  • Taste, and adjust the seasoning as you need.
  • Serve while warm.

Bon appetit!

Leave a Reply

Recipe Rating